Cheesy Chicken Egg Rolls
1/2 T light whipped butter or light buttery spread
1 sweet onion
¼ t salt
2 cups spinach leaves
½ T chopped garlic
4 oz cooked and chopped skinless lean chicken breast
2 wedges The laughing cow light creamy swiss cheese
6 large square egg roll wrappers DIRECTIONS:
Preheat oven to 375 degrees
Prepare a large baking sheet by spraying it lightly with nonstick spray and set aside
Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté onion until softened and slightly browned, about 6 minutes.
Reduce heat to medium low. Stirring occasionally, continue too cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside.
Return skillet to medium high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1-2 minutes. Transfer mixture to the large bowl.
Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside.
Place egg roll wrappers on a clean dry surface. Evenly distribute 1/6th of mixture (about 1/3rd cup) in the wrapper and wrap. Seal the outside edges with water and transfer to baking sheet. Spray the tops of the egg rolls with nonstick spray.
Bake in oven until golden brown, about 25 minutes
1/2 T light whipped butter or light buttery spread
1 sweet onion
¼ t salt
2 cups spinach leaves
½ T chopped garlic
4 oz cooked and chopped skinless lean chicken breast
2 wedges The laughing cow light creamy swiss cheese
6 large square egg roll wrappers DIRECTIONS:
Preheat oven to 375 degrees
Prepare a large baking sheet by spraying it lightly with nonstick spray and set aside
Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté onion until softened and slightly browned, about 6 minutes.
Reduce heat to medium low. Stirring occasionally, continue too cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside.
Return skillet to medium high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1-2 minutes. Transfer mixture to the large bowl.
Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside.
Place egg roll wrappers on a clean dry surface. Evenly distribute 1/6th of mixture (about 1/3rd cup) in the wrapper and wrap. Seal the outside edges with water and transfer to baking sheet. Spray the tops of the egg rolls with nonstick spray.
Bake in oven until golden brown, about 25 minutes
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